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alpha tocopherol/kekik
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11 Sonuçlar
Impact of dietary supplementation with olive and thyme phenols on alpha-tocopherol concentration in the muscle and liver of adult Wistar rats.
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A preliminary study to evaluate the effect of dietary supplementation with olive phenols (oleuropein, hydroxytyrosol and secoiridoids), thyme phenols and a combination of these (5 mg per kg rat weight per day) on the α-tocopherol concentrations in the muscle and liver of healthy adult Wistar rats
Preservation of alpha-tocopherol in sunflower oil by herbs and spices.
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The ability of some commercially available herb and spice extracts to preserve alpha-tocopherol in sunflower oil during heating at 85-105 degrees C was assessed using sunflower oil as a model system. The Rancimat was evaluated for the heating stage and was used throughout as it was shown to be
Effect of selected antioxidants on the stability of dehydrated mashed potatoes.
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The antioxidants TBHQ, alpha-tocopherol, Prolong P (rosemary, thyme, marjoram mixture) or ascorbyl palmitate were not found able to replace the antioxidant BHA in potato flakes production if stored for up to 24 months. Ascorbyl palmitate gave good antioxidative protection up to 16 months of storage,
In vitro protective effects of Thymus quinquecostatus Celak extracts on t-BHP-induced cell damage through antioxidant activity.
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The purpose of this study was to evaluate the antioxidative activities of water and 70% ethanolic extracts from the Thymus quinquecostatus Celak (TQC) for natural antioxidant source. The antioxidant activities were compared with other natural and synthetic antioxidants. The levels of total
Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display.
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The objective of this study was to evaluate the effect of Spirulina and Thyme supplementation on rabbit meat during retail display. At weaning 294 rabbits were allocated to 7 different treatments (42 rabbits/treatment). Rabbits of the control group (C) received a diet without any supplementation
Phenol-enriched olive oils improve HDL antioxidant content in hypercholesterolemic subjects. A randomized, double-blind, cross-over, controlled trial.
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At present, high-density lipoprotein (HDL) function is thought to be more relevant than HDL cholesterol quantity. Consumption of olive oil phenolic compounds (PCs) has beneficial effects on HDL-related markers. Enriched food with complementary antioxidants could be a suitable option to obtain
Dietary antioxidant compounds and liver health.
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Chronic liver damage is a widespread pathology characterized by a progressive evolution from steatosis to chronic hepatitis, fibrosis, cirrhosis, and hepatocellular carcinoma. As the oxidative stress plays a central role in liver diseases pathogenesis and progression, the use of antioxidants have
Bioactive Compounds of Cold-pressed Thyme (Thymus vulgaris) Oil with Antioxidant and Antimicrobial Properties.
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Herbs rich in bioactive phytochemicals were recognized to have biological activities and possess many health-promoting effects. In this work, cold-pressed thyme (Thymus vulgaris L.) oil (TO) was studied for its lipid classes, fatty acid profile, tocols and phenolics contents. Antioxidant activity
Antioxidant activity of chemical components from sage (Salvia officinalis L.) and thyme (Thymus vulgaris L.) measured by the oil stability index method.
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A new abietane diterpenoid, 12-O-methyl carnosol (2), was isolated from the leaves of sage (Salvia officinalis L.), together with 11 abietane diterpenoids, 3 apianane terpenoids, 1 anthraquinone, and 8 flavonoids. Antioxidant activity of these compounds along with 4 flavonoids isolated from thyme
Determination of antioxidant potential of volatile extracts isolated from various herbs and spices.
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Antioxidant activities of volatile extracts isolated from thyme, basil, rosemary, chamomile, lavender, and cinnamon were evaluated by two independent assays: the aldehyde/carboxylic acid assay and the conjugated diene assay. The volatile extracts were prepared from dried herbs and spices using
The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product.
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Here we tested the potential of ten culinary herbs (basil, oregano, rosemary and thyme) and spices (black pepper, cayenne pepper, cumin, curcuma, garlic and sweet paprika) to limit oxidation during cooking of a high-fat beef product, and during its subsequent in vitro gastrointestinal digestion. The
Bilim tarafından desteklenen en eksiksiz şifalı otlar veritabanı
- 55 dilde çalışır
- Bilim destekli bitkisel kürler
- Görüntüye göre bitki tanıma
- Etkileşimli GPS haritası - bölgedeki bitkileri etiketleyin (yakında)
- Aramanızla ilgili bilimsel yayınları okuyun
- Şifalı bitkileri etkilerine göre arayın
- İlgi alanlarınızı düzenleyin ve haber araştırmaları, klinik denemeler ve patentlerle güncel kalın
Bir belirti veya hastalık yazın ve yardımcı olabilecek bitkiler hakkında bilgi edinin, bir bitki yazın ve karşı kullanıldığı hastalıkları ve semptomları görün.
* Tüm bilgiler yayınlanmış bilimsel araştırmalara dayanmaktadır
